The perfect dip for roasted veggies, grilled meat or fries, or spread for sandwiches and burgers, this flavorful sun-dried tomato aioli is absolutely delicious and ready in barely 5 minutes!
This post contains affiliate links from Amazon and other retailers. When you click on these links, I may earn a small commission from qualifying purchases at no extra cost to you. It helps me maintain this website and create new recipes. Thank you for your support! Please read my privacy policy for more details.
Why you'll love this recipe
- I love this sun-dried tomato aioli as it adds a ton of flavor without needing a lot of it! A small portion enhances so many different dishes like burgers, wraps and sandwiches, grilled veggies, this smoked cauliflower or potato recipes. It's rich and delicious, garlicky, lemony and simply delicious.
- It's so easy to make! I decided to make this recipe with pre-made mayonnaise instead of a raw egg and oil like my very popular Dijon aioli, to make it even easier and quick. Most of the ingredients are probably already in your pantry.
- It's a great way to use leftover sun-dried tomatoes. Have you ever made a recipe like my sun-dried tomato frittata, and have a bit of the tomatoes left in the jar not sure what to use them for? Making this aioli is perfect for them!
Key ingredients and variations
- Mayonnaise: to keep this recipe very simple, this aioli isn't traditional, I decided to make it mayo-based instead of a raw egg yolk and oil, but if you prefer to make it more "authentic", you can replace the mayo with an egg yolk (pasteurized) and about ½ cup of avocado oil. Olive oil works too, just use a light or mild one as regular olive oil has a strong taste and could be overpowering the aioli.
- Garlic: an aioli without garlic isn't an aioli! Did you know "ail" means garlic in French? Use 1 to 2 cloves depending on their size, you can use more if you wish too.
- Sun-dried tomatoes: I used jarred tomatoes in oil over dried ones. I think they work great for this recipe as they're more flavorful and the oil is usually seasoned. Make sure to drain the tomatoes but a little oil is totally fine. They'll blend better if they're chopped.
- Dijon mustard: to me it's an essential ingredient to this aioli, it adds so much flavor.
- Lemon juice: it cuts through the richness of the sauce, use fresh lemon juice for the best taste.
- Salt and pepper.
How to make sun-dried tomato aioli
- You'll need an immersion blender (also called stick blender or hand blender) with a wide mouth jar or cup for this recipe. If you don't have one you can use a food processor instead.
Combine all the ingredients together.
Using the immersion blender, blend until smooth or preferred consistency.
More condiments to try
Tips
- Use good quality ingredients for this recipe to get the very best tasting sauce. Good mayo, fresh garlic, fresh lemon juice are a must.
- Storage: homemade sun-dried tomato aioli will store in the fridge, sealed for up to 10 days.
- Make sure to move the immersion blender around to get all of the tomatoes, you might need to use a spatula to scrape down the sides in the middle of blending.
- If you wanted to add a little heat, you could add a pinch of cayenne pepper or a few red pepper flakes.
Frequently asked questions
My aioli is too thin, how do I fix it?
If it comes out thin, you might have added too much lemon juice, add a little more mayo and Dijon. The aioli will also settle and get firmer in the fridge.
- If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
- Never miss a new recipe by following me on Instagram, Facebook, Pinterest and Subscribing to my weekly newsletter!
Sun-Dried Tomato Aioli
Ready in barely 5 minutes, this easy sun-dried tomato aioli is delicious. Mayonnaise-based mixed with a handful of ingredients.
Equipment
- wide mouth jar
- Immersion blender or food processor
Ingredients
- ½ cup mayonnaise
- 1-2 cloves garlic crushed or minced
- ½ tablespoon Dijon mustard
- 3 tablespoons sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt more or less to taste
- ⅛ teaspoon black pepper more or less to taste
Instructions
- Add the mayonnaise, garlic, Dijon mustard, chopped sun-dried tomatoes, lemon juice, salt and pepper to a jar wide enough to fit an immersion blender.
- Place the immersion blender into the jar, turn on and start blending lifting the blender just a bit, and back down, circling around, repeating until the aioli is fully combined. You might need to use a spatula in the middle to scrape down the sides. Lift the blender completely out, and carefully scrape aioli left behind.
- Use as you wish, or store in the fridge for up to 10 days. Enjoy!
Notes
- Recipe yields a little over a ½ cup of sun-dried tomato aioli.
Nutrition
Serving: 1tablespoon | Calories: 102.1kcal | Carbohydrates: 1.6g | Protein: 0.5g | Fat: 10.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 2.4g | Trans Fat: 0.03g | Cholesterol: 5.9mg | Sodium: 174mg | Potassium: 74.3mg | Fiber: 0.3g | Sugar: 0.9g | Vitamin A: 26.6IU | Vitamin C: 2.3mg | Calcium: 4.9mg | Iron: 0.2mg
Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!
Share on Facebook
Share by Email
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Leave a comment